Thread: dinner 2-9-2012

On Feb 9, 9:13*pm, sf <s...@geemail.com> wrote:
> Wow, this was good! *Of course, I didn't doggedly follow the recipe as
> written (who does?). *I used thighs only, mixed white and sweet
> potatoes, added granulated/powdered garlic to the olive oil, salt &
> pepper for the vegetables and garlic & thyme to the chicken plus the
> seasonings called for. *I cooked it the way called for. *Oh, my
> goodness... I'm making this again! *Didn't have high hopes for this,
> so no pictures folks.
>
> http://www.foodandwine.com/recipes/r...-with-potatoes...
It sure sounds good to me. Copied and printed for making next week,
thanks for the recommend!
....Picky

On 2/10/2012 12:13 AM, sf wrote:
>
> Wow, this was good! Of course, I didn't doggedly follow the recipe as
> written (who does?). I used thighs only, mixed white and sweet
> potatoes, added granulated/powdered garlic to the olive oil, salt&
> pepper for the vegetables and garlic& thyme to the chicken plus the
> seasonings called for. I cooked it the way called for. Oh, my
> goodness... I'm making this again! Didn't have high hopes for this,
> so no pictures folks.
>
> http://www.foodandwine.com/recipes/r...atoes-and-kale
>
I'm not a kale fan but that does sound good. Tonight for dinner I'd
gone through the freezer and found some pork tenderloin medallions that
I'd sliced and frozen raw and there was a little freezer burn so I had
to use what I could of them. I cut off the freezer burn, dredged them
in seasoned flour and seared in olive oil while I thought about what to
do with them. I looked on the web for recipes and found one that would
work for my partly cooked pork and I'm glad I used it. The recipe said
to cook some scallions (I subbed finely chopped sweet onion because I
was out of scallions) in the oil used to seer the pork, then add dry
white wine, I used Chardonnay, and reduce. When reduced, add bread
crumbs and Parmesan cheese. Spread the mixture over the seared pork and
bake for about 12 minutes. Turned out amazing. I had some sauteed
spinach cooked with onion and garlic in olive oil and chicken stock on
the side. Nice meal.

http://www.porktenderloinrecipes.org...ine-crust.html

On Sat, 11 Feb 2012 21:43:46 -0500, Cheryl <[email protected]>
wrote:

> On 2/10/2012 12:13 AM, sf wrote:
> >
> > Wow, this was good! Of course, I didn't doggedly follow the recipe as
> > written (who does?). I used thighs only, mixed white and sweet
> > potatoes, added granulated/powdered garlic to the olive oil, salt&
> > pepper for the vegetables and garlic& thyme to the chicken plus the
> > seasonings called for. I cooked it the way called for. Oh, my
> > goodness... I'm making this again! Didn't have high hopes for this,
> > so no pictures folks.
> >
> > http://www.foodandwine.com/recipes/r...atoes-and-kale
> >
> I'm not a kale fan but that does sound good.

Don't forget to make it half/half regular and sweet, I've decided that
sweet potatoes make a huge difference with the kale.

> Tonight for dinner I'd
> gone through the freezer and found some pork tenderloin medallions that
> I'd sliced and frozen raw and there was a little freezer burn so I had
> to use what I could of them. I cut off the freezer burn, dredged them
> in seasoned flour and seared in olive oil while I thought about what to
> do with them. I looked on the web for recipes and found one that would
> work for my partly cooked pork and I'm glad I used it. The recipe said
> to cook some scallions (I subbed finely chopped sweet onion because I
> was out of scallions) in the oil used to seer the pork, then add dry
> white wine, I used Chardonnay, and reduce. When reduced, add bread
> crumbs and Parmesan cheese. Spread the mixture over the seared pork and
> bake for about 12 minutes. Turned out amazing. I had some sauteed
> spinach cooked with onion and garlic in olive oil and chicken stock on
> the side. Nice meal.
>
> http://www.porktenderloinrecipes.org...ine-crust.html
>
Mmm! That does look good! You know what they say about butter, well
everything is better with Parmesan too.

--
Food is an important part of a balanced diet.

On 2/11/2012 11:31 PM, sf wrote:
> On Sat, 11 Feb 2012 21:43:46 -0500, Cheryl<[email protected]>
> wrote:
>
>> On 2/10/2012 12:13 AM, sf wrote:
>>>
>>> Wow, this was good! Of course, I didn't doggedly follow the recipe as
>>> written (who does?). I used thighs only, mixed white and sweet
>>> potatoes, added granulated/powdered garlic to the olive oil, salt&
>>> pepper for the vegetables and garlic& thyme to the chicken plus the
>>> seasonings called for. I cooked it the way called for. Oh, my
>>> goodness... I'm making this again! Didn't have high hopes for this,
>>> so no pictures folks.
>>>
>>> http://www.foodandwine.com/recipes/r...atoes-and-kale
>>>
>> I'm not a kale fan but that does sound good.
>
> Don't forget to make it half/half regular and sweet, I've decided that
> sweet potatoes make a huge difference with the kale.
>
>> Tonight for dinner I'd
>> gone through the freezer and found some pork tenderloin medallions that
>> I'd sliced and frozen raw and there was a little freezer burn so I had
>> to use what I could of them. I cut off the freezer burn, dredged them
>> in seasoned flour and seared in olive oil while I thought about what to
>> do with them. I looked on the web for recipes and found one that would
>> work for my partly cooked pork and I'm glad I used it. The recipe said
>> to cook some scallions (I subbed finely chopped sweet onion because I
>> was out of scallions) in the oil used to seer the pork, then add dry
>> white wine, I used Chardonnay, and reduce. When reduced, add bread
>> crumbs and Parmesan cheese. Spread the mixture over the seared pork and
>> bake for about 12 minutes. Turned out amazing. I had some sauteed
>> spinach cooked with onion and garlic in olive oil and chicken stock on
>> the side. Nice meal.
>>
>> http://www.porktenderloinrecipes.org...ine-crust.html
>>
> Mmm! That does look good! You know what they say about butter, well
> everything is better with Parmesan too.
>

I forgot to mention that I used chopped bacon in the spinach and part of
the fat to saute was bacon fat.